Hard boil the eggs, cool and peel. Halve, remove the yolks and finely chop the egg whites. Mix the yolks with the mayonnaise and Creme fraiche until smooth. Season with the vinegar and salt and mix in the chopped egg.

2.

Rinse the lettuce and shake dry. Spread half of the slices of bread with the egg salad. Arrange the lettuce leaves on it and top with the cottage cheese, chives and ham. Cover with the remaining slices of bread, slice in half and secure with wooden skewers.